"Tavern-style may reign supreme over other types of pizza in Chicago but locals shouldn’t overlook the remarkable thin crust at this Streeterville restaurant. Robert Garvey, a certified pizzaiolo who relocated his shop in 2019, spent two decades refining the dough recipe. Baked in a Marsal gas oven, the light and airy crust strikes a good crunch-to-chew balance and cracks when folded. Try winning topping combinations like “A Walk in the Woods” (truffle cream, mushrooms, double-cream washed rind cheese, mozzarella) and a seafood pie loaded with clams, shrimp, calamari, extra virgin olive oil, and white wine sauce. Online orders can be placed here." - Jeffy Mai
